This Turkish Stuffed Eggplant Recipe (Karniyarik) Does Not Disappoint by 30Seconds Food

Karniyarik is a Turkish eggplant recipe, which is similar to imam bayildi. It's eggplant stuffed with ground meat, tomatoes, garlic, onion, green pepper and topped with a simple tomato sauce. 

This easy Karniyarik recipe is traditionally served with rice. If you can't find small eggplants, use fewer larger ones. 

Cuisine: Turkish
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 90 minutes
Servings: 6 

Ingredients

• 6 small eggplants (Italian eggplants, if you can find them)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 6 cloves garlic, minced
• 1/2 pound ground beef
• 1 large tomato, chopped 
• 1 tablespoon tomato paste
• 1/4 cup olive oil

Tomato Sauce

• 5 tablespoons tomato paste
• 1 cup hot water

Here's how to make it: 

1. Cut each eggplant in half lengthwise. Put them into a bowl of cold water (a large bowl or baking pan works best for this) with 1 teaspoon of salt. Let them sit for 30 minutes. 
2. To make the filling, heat the 1 tablespoon of olive oil in a skillet. Add the onion and bell pepper and cook until soft, about 5 minutes. Add the garlic and cook 30 seconds. Season with salt and pepper. Add the ground beef and cook until browned and cooked through. Add the tomato and cook about 2 more minutes. Stir in the 1 tablespoon tomato paste and cook, stirring, about 2 minutes. Season with salt and pepper.
3. Drain the eggplants and pat dry with a paper towel. 
4. Heat the 1/4 cup olive oil in a skillet. Add the dry eggplants and cook until browned on all sides and softened, about 7 to 10 minutes. Put them on  paper towels to drain a minute, then put them into a baking dish. 
5. Divide the meat mixture between the eggplants. 
6. In a small bowl, combine the 5 tablespoons tomato paste and hot water. Mix well. Pour the mixture over the eggplants. 
7. Bake in a preheated 350-degree F oven for about 30 minutes.
   

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